I've been salivating over producing this delicacy that hearkens back to my NYC youth for quite sometime. I cannot tell a lie - this is NOT my first attempt. I tried, and failed spectacularly, about a month ago. The doomed pair literally came out of the oven like a chocolate boat anchor - heavier, even!! The big difference between this Yotam Ottolenghi (Jerusalem Cookbook) Babka and a NY style babka is the citrus inclusion in the dough, and the overnight cold retard. This is also known in Israel as a chocolate Krantz Cake. This baked up beautifully, and oh my my, so incredibly moist and delicious!!! You can find Giulia Mule's recipe here: 
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Beautiful delicious looking babka, nicely baked, I’m drooling now.
Benny
:🤤
Babka is everything good and right with the world. Well done.
Moishe's Bakery on 3rd is my secret source. I have made chocolate babka in the past and it was good. How can it not be.
Babka for all.
I LOVED Moishe's too, broke my heart when they closed their doors a couple of years ago. I lived on E 13 St, and I spent my formative years in that neighborhood. I miss it so much!! And YES!!! Babka for ALL!